Paradise Truffles

Tips: Use ingredients of the highest quality; especially important is the quality of the chocolate. Use only REAL white chocolate (look for cocoa butter as a primary ingredient). These are rich, so they should be small. Place finished truffles in brown paper or foil candy cups. Store airtight in refrigerator (they'll keep for a week or so) or freeze. If frozen, defrost (still in wrappings) in refrigerator. Let these stand at cool room temperature for about 20 minutes before serving, lightly covered, for the fullest flavor.

Reheat cream mixture over low heat, stirring often, just to a simmer. Remove from heat; strain through fine strainer into chocolate, pressing on rind in strainer to extract all liquid. Gently stir or whisk chocolate mixture until completely melted and smooth. White chocolate can be stubborn about melting. If necessary, place bowl over warm water on low heat, and gently whisk almost constantly until melted. If mixture remains stubborn, process in food processor fitted with steel blade, pulsing processor on and off, just until smooth. Whisk in lime juice, 1 tsp. at a time.

Chill at least 6 hours, preferably overnight, covering truffle mixture when cold. Scoop up small balls of the mixture with a teaspoon or small scoop and roll in the coating(s) of your choice (see below). If desired, split the batch, coating half of the truffles with coconut and half with nuts (this looks showy when the truffles are arranged on a serving plate).

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